1. Set crock pot to high and add beef bouillon, capers, mango chutney, water, tomato paste, diced tomatoes, diced raisins, bay leaf, parsley. 2. Heat 2 T oil in skillet on high heat and add onion and celery. Saute until onion is translucent. Add garlic, ginger and saute for another minute on medium heat. 3. Combine flour and curry powder and add to skillet, cook until it becomes consistency of peanut butter. Add to crock pot. 4. In same skillet, without washing, add remaining 2 T of oil and beef ribs to skillet on high heat. Sear meat until brown and slightly crusty on both sides. Add to crock. 5. Crock should remain on high until mixture comes to a boil. Set crock to low and continue to simmer, covered for another four hours, minimum. 6. To finish, add butter, lemon juice, cream, garam masala, coconut milk, salt and pepper and simmer for another half hour. serve with short grain rice. 7. This recipe is equally as good using chicken or pork. To do this, simply cut the meat into 1/4" x 2" strips before browning in skillet. Also exchange chicken bouillon for the beef flavor. 8. The keys to the flavor in this recipe are the curry powder, coconut milk and the garam masala. The curry powder and coconut milk, if not at your local grocer can be found at any Chinese or Japanese market. Garam Masala can be found in the spices section of your grocer. ---------------------------------------------------------------------------
Nutrition
Ingredients
